Mexibean Tortilla Melt
- Egg free
- Nut free
- Vegetarian
Ingredients
- 440 g can no-added-salt red kidney beans, drained and rinsed
- 1/2 red capsicum, seeded and finely chopped
- 1 tomato, diced
- 2 spring onions (including green tops), ends trimmed, chopped
- 1/2 cup fresh coriander, chopped
- 1/2 cup reduced-fat cheddar cheese, grated
- 1/2 tsp ground cumin or ground coriander
- 1/2 tsp smoked paprika
- 4 wholegrain or reduced-fat tortillas or soft wraps (20cm)
Method
- Start heating a sandwich press while you prepare the vegetables.
- Mix all ingredients except tortillas in a large bowl.
- Spread 1 cup of bean mix on one side of each tortilla, then fold over the other side to enclose filling.
- Place in a heated sandwich press and toast for 2 minutes or until crisp and cheese melted.
- Cut each tortilla into 3 triangles and serve immediately.
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Nutrition information
| per serving | per 100g | |
|---|---|---|
| Energy | 1678 kj | 463.9 kj |
| Protein | 27.8 g | 7.7 g |
| Fat, total | 7.3 g | 2 g |
| — saturated | 3.4 g | 0.9 g |
| Carbohydrate | 48.3 g | 13.3 g |
| — sugars | 8 g | 2.2 g |
| Sodium | 1198.9 mg | 331.4 mg |
| Fibre | 18.1 g | 5 g |